Then and Now: Family Poetry Monday

 

Poetry Monday's once a week.

I bet you know which day.

I don't participate every time,

But today I've come out to play.

My friends assign each week a theme,

Family is what they chose.

Now it's up to all of us,

to put our thoughts into prose.

 

 

Then and Now

F is for the farts they share while laughing in your face.

A is for the anguish when they break your favorite vase.

M is for the million bloody stitches, cast or brace.

I is for the innumerable times they make a diaper squish.

L is for the longing they'd, just once, do what you wish.

Y is for the "yuck" they say at your new dinner dish.

    (Although, to set the record straight, it really was delish.)

 

 

Creamy Horseradish Pork Medallions

 

But they grow up, and they become,

the people they choose to be.

And often you will find yourself,

looking back, nostalgically.

But with the realization you've

built a beautiful family. 

 

 

 

Wait!

Read more poetry, 

you're not through.

Some talented writers

are in this crew:

 

On the Border

Messymimi's Meanderings 

 

Creamy Horseradish Pork Medallions         

                                                       ©www.BakingInATornado.com

Printable Recipe

Ingredients:
1 (about 1 1/2#) pork tenderloin

1/2 cup sour cream

1 TBSP cooking sherry

1 TBSP honey

1 1/2 tsp horseradish

1/2 tsp minced garlic

1/2 tsp pepper

1/2 tsp paprika

Directions:
*Slice the tenderloin into about 3/4 inch medallions. Place into a gallon sized plastic bag.

*Whisk together the sour cream, sherry, honey, horseradish, garlic, pepper, and paprika to make the marinade. Pour into the bag with the medallions. Seal the bag and manipulate so all of the meat is covered with the marinade. Seal the bag and refrigerate for at least 4 hours to overnight, turning the bag now and then.

*Preheat your grill to about 425 degrees. Place the pork medallions on the grill and lower the heat to medium. Discard any remaining marinade.

*Cook for about 12 minutes, turning over halfway through. How long it will take to cook will depend on the thickness of your medallions and the heat of your grill. Pork should be cooked to a temperature of 145 degrees.